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Fudgy, moist, and completely vegan, this zucchini brownie recipe is a delicious, healthy-ish egg-free dessert option! Coming together quickly in just one bowl with a few simple ingredients. These zucchini brownies are a great way to sneak extra veggies into those picky eaters!
Table of Contents
Zucchini brownies are a great way to make use of your garden’s bounty in a delicious way. Not only are we adding fresh vegetables to these brownies, but they are also egg-free! These healthy brownies are only 30 minutes away.
If you’re still flooded with excess zucchini, here are 30 recipes made lighter with zucchini.
“I’m new to cooking and trying to find healthy alternatives to some of my favorite foods. Tonight, I tried your Cauliflower Alfredo recipe with the Zucchini Brownies for dessert. They were amazing!! Thank you for sharing your awesome recipes!!” – Sarah
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegan & Egg Free
Key Flavor: Chocolate
Skill Level: Easy
Summary
- Hidden Veggies: Zucchini brownies are a great way to sneak in vegetables without compromising on taste. Raw zucchini is very mild in flavor, letting the chocolate flavors shine.
- Kid Friendly: Toss some chocolate chips on top, and the kiddos will be hooked; they’ll never even know that zucchini is hidden inside!
- Gluten Free Option: Easily adapt this recipe to be gluten free by swapping out your AP Flour 1:1 with Gluten Free Flour.
- Incredibly Moist: Zucchini adds the perfect amount of moisture to these brownies, making them soft and tender.
Ingredients to make zucchini brownies
- Flour: I use all purpose flour, and this gives these brownies a cake-like texture
- Oil: I use canola oil in these brownies which has a neutral taste. It helps to make the brownies wonderfully moist and fudgy. You can use any other neutral oil.
- Sugar: I prefer to use cane sugar which is unrefined and less processed. You can use granulated if that’s what you have.
- Cocoa powder: Gives these brownies a deep and rich chocolate flavor.
- Zucchini: Grated zucchini helps to bind the ingredients together so that you don’t need an egg, which makes these brownies vegan-friendly. Use a box grater to grate the zucchini.
- Vanilla extract: I like to add a little vanilla extract to flavor the brownies. Use pure rather than imitation if you can.
- Baking soda: Baking soda helps the brownies to rise when they bake.
- Salt: A little salt helps to bring out the sweetness.
- Bitter-sweet chocolate chips: I like to add in chocolate chips for that extra chocolate hit in each bite!
Popular substitutions & additions
- Flour Alternatives: For those with gluten intolerance, swap out the flour for your favorite gluten-free flour. You can also use whole wheat or almond flour for zucchini brownies.
- Sweetener Options: Instead of using cane sugar as I did here, you can use a liquid sweetener like maple syrup or honey or a low-calorie sugar like stevia or erythritol can be used, but be on the lookout for changes in taste and texture with any option.
- Nuts & Seeds: Add chopped walnuts or pecans for a crunchy and nutty flavor. For another crunch factor, try adding sunflower or pumpkin seeds.
- Spices and Flavorings: A pinch of cinnamon or nutmeg can add some warmth and depth to the brownies. On the other hand, pairing the chocolate with a bit of orange extract will help to brighten the flavors.
How to make zucchini brownies
- Whisk together the flour, sugar, and oil in a large bowl. It will have a sand-like texture.
- Add in the cocoa powder, grated zucchini (with all its liquid), vanilla extract, and salt.
- Blend until well combined, either with an electric mixer or a whisk.
- Fold in a cup of chocolate chips through the batter.
Pour the mixture into a baking pan, sprinkle with chocolate chips and bake.
Cool completely on a wire rack. Cut brownies into squares and serve.
“Salaam Yumna, your zucchini brownies were the bomb and packed in so much flavor. I’m usually a box brownie kinda girl but decided to give these a shot after trying the delicious chocolate zucchini bread. They are amazing. I will definitely make them again. Thank you!” – Nashat
Tips for making the best zucchini brownies
- Don’t worry about peeling the zucchini. You won’t see the zucchini skin when all the ingredients are mixed together and you definitely won’t see them when it’s baked. Plus the skin gives it good fiber which is added health benefits to these zucchini brownies.
- Add a couple tablespoons of water if needed. Sometimes if the batter feels crumbly and not pourable, the zucchini may not have had enough moisture. In that case, you can just add some water to the mix. But make sure to mix well before adding any water.
- Cut the brownies with a plastic knife after they have cooled. I learned this tip from Maria at Two Peas and Their Pod. She recommends a plastic knife because it doesn’t make a lot of crumbs.
- Don’t undercook the brownies. If the brownies are undercooked, the texture will be less than pleasant. They are ready to come out of the oven when an inserted toothpick comes out clean.
What to serve with zucchini brownies
How to store & reheat zucchini brownies
Once the brownies have fully cooled and you have cut them, store them in an airtight container. They will keep for 2 to 3 days at room temperature.
How long will zucchini brownies last in the fridge?
When stored properly zucchini brownies will last up to 7 days in the fridge.
Can I freeze zucchini brownies?
These zucchini brownies freeze well, you just have to make sure that they are well-wrapped so they don’t get freezer burn. I like to wrap the squares individually in plastic wrap and foil and then place in a freezer bag or container. Thaw them at room temperature or in the fridge overnight.
Reheating Zucchini Brownies: The quickest way to reheat brownies is in the microwave. Place them on a microwave-safe plate and heat for about 15 – 20 seconds. To prevent them from drying out, wrap them in a slightly damp paper towel.
Frequently asked questions
This zucchini brownie is going to have more of a cakey texture than fudgy. Just because they have a cakey texture doesn’t mean they lack moisture. These brownies have a wonderful balance providing them with a moist and tender crumb despite their cake like structure.
Dense brownies are likely a result of overmixing the batter. Mix the batter until it’s just come together to avoid this. Excess moisture in the zucchini can also result in dense brownies. Make sure to strain, squeeze or pat dry the zucchini before adding it to your brownie batter.
No! Nobody will ever guess that there are vegetables in these brownies! Zucchini are a bland vegetable and the chocolate flavor is so rich, you won’t even get a hint. If you don’t tell them, they’ll never know!
More Brownie Recipes
I love how quick and easy it is to make a batch of these vegan zucchini brownies, and my kids had no idea they were eating some green veggies! They are so deliciously rich with a perfect fudgy texture, the hardest part is not eating them in one sitting!
If you try this healthy-ish feel good Zucchini Brownies recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Zucchini Brownies
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Ingredients
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- ½ cup canola oil
- ¼ cup cocoa powder
- 2 cups shredded zucchini
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cups bitter-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
- Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
- Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from edges of the pan.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Just made these because we’re heavy into zucchini season. They are delicious— fudgy and chocolatey.
So glad you liked them, Carole!
Have you trued to make this with much less sugar?
Best brownies ever, I literally make them every week. My kids would devour them in a day if I let them, but they don’t know about the zucchini lol. Thank you for all your recipes and hard work.
Thank you so much! They definitely don’t need to know about the zucchini haha. You’re welcome!
Yummy . Hoping to get my teenager to try some.
Thank you! Hope they enjoy too!
Loved your Blueberry Oat recipe! So Easy! Soooo good ! 💜👌🏽
Thank you so much! Yay!!
Can you maybe put this in metric
There are some websites that will help with the conversions!
Great recipe, thanks! So easy to make and tastes amazing! I didn’t even used mixer just mixed everything well !!!
You’re so welcome! Love the easy of this recipe!!
These were so simple to make and were absolutely delicious. I have a ton of zucchini and this was the perfect way to use up some. Thank you!
That makes me so happy to hear! Yay!! You’re so welcome!
So glad I found this recipe. It’s so delicious! You cannot taste the zucchini at all. I had to bake mine for a bit longer, about 42 minutes and I did have to add 1.5 tablespoons of water because my batter was dry at first. The end result is a very moist, fluffy, thick cake brownie.
I’m glad you still enjoyed it! Yay!!
First time baking brownies with zucchini and the result is amazing!! I have never seen my batter rise so much. I was looking for a more dense and brownie like texture with the crackly tops, but I am definitely not complaining since taste is divine with the crispy tops. A very easy and fast recipe to put together. Thank you!
Yes, it’s almost like a cake texture – very soft and moist. I think I should rename to cake instead, but seriously so yummy!
I cannot thank you enough! I got to share them with our neighbors and they were amazed just as my family was. Cannot wait to make them again!
If you dont mind me asking, would you know what could make them dense or brownie like more?
So glad to hear it! Instead of using 1/2 cup canola oil, you could use 3/4 cup butter and reduce the flour by 1/4 cup. I’ve never tried that before but I’m thinking that would help!
This is a winner in my book! Kiddos 5 and 3 loved it and they did not even know that it has zucchini. Thanks for sharing.
Yay! That’s so awesome to hear. Thank you!!
These look amazing! Can I substitute the all purpose flour with whole wheat flour? It so, do I use the exact same amount?
Yup, that works! You can use the same amount.
Very easy to make! I used cacao powder and I had to add about two tablespoons of water to loosen the batter a little. They had the texture of chocolate cake, but still so delicious! Thanks for sharing ❤️
Yup, it does have more of a cake than brownie texture, but so glad you enjoyed them!
Soo delicious I love it! Just don’t know what I made wrong because I baked them sooo long.
Oh, it’s possible the zucchini had a lot of moisture in it. But I glad you loved them!
Love love it. This is the third time I make these brownies. My favorite desert and recipe. Thanks for sharing
Yay, so glad to hear! Thank you!
Just made these and they are Delicious! Thank you for sharing your expertise!
Aww so glad to hear it. Thank you!!
I’ve always wanted to try baking with zucchini! Would this work with almond flour and swerve granulated sweetener?
I don’t think it will work with almond flour since it’s gluten free unfortunately.
First time trying zucchini in baking, the recipe turned well and balanced although I needed to add a bit of water.
My only issue with this is that its too sweet. I’d love to see a version with less sugar.
Hi Elina – I’m glad you tried the recipe and you can actually reduce the sugar by half if you’d like!
Just made these! So tasty and moist! I made a few modifications: replaced canola oil with 1/4 cup apple sauce and 1/4 cup of melted coconut oil, replace sugar with monk fruit sweeter, and used gluten free 1:1 flour. Plus I added a 1/4 cup of water because I made a mistake and didn’t put the zucchini juice in. I also used Lily’s chocolate chips which are sweetened with stevia. The brownies still came out great and about half the calories! (My LoseIt app said it was 169 cal per serving!). I also made them in a square muffin pan and it came out to 12 serving exactly! Baked for 35 min. Thank you, Yumna, for the great recipe! Definitely going to make it again for the family!
Yay, so glad you made them and liked them! Love all the healthy substitutions you made!!
I tried the vegan brownie cake today and the kids LOVED it… thank you 🙏🏻 my daughter has severe allergy to eggs and she finally can indulge in a cake without worrying about it
I’m so glad to hear that you loved it and that your daughter was able to enjoy it too. That makes me so happy!
Thank you soo much feel good foodie for this recipe 2nd time making it and my family is in love with these brownies. Especially excited because my son is allergic to eggs and so I have never been able to bake a desert for him before. We appreciate you
Aww, so glad to hear that you made it and that your son was able to enjoy it! Thank you so much!
Made it ! delicious vegan brownies my family love it! Thank you Feelgoodfoodie for answering my questions before making the brownies: words to describe simple delicious 😋 💕
Aww, so glad to hear that you made it and loved it. Thank you so much!
Gd morning, i made the zuchini brownies and it is magical. I was wondering if i can make it with mexican squash
So glad you loved it! And yes you can make it with Mexican squash too 🙂
This brownies is really good and so moist…
I can’t stop eating it .. 😆
So glad to hear it. Thank you!!
These were extremely dry, even though I added at least 1/3 cup of water. The taste was good (used 1 cup of sugar for less sweetness) but there’s needs to be a major tweak for dryness. I followed the recipe exactly and have no idea how the photos came out to look like that and how the original recipe is that moist. In the future would try adding milk or yogurt since I only needed eggless, not necessarily vegan.
Thank you for your feedback! I am not sure why that happened. When you added the grated zucchini, did you also add all its liquid?
Soooooooo good and so easy!!! Thank you, Yumna! ❤️❤️❤️
So glad you loved it. Thank you!!
This looks absolutely amazing.
Can’t wait to try it! I am wondering though, do you think I could use almond and coconut nut flour? I am trying to stay away from regular flour.
Actually I don’t think it will work with almond or coconut flour because they can’t be substituted exactly for regular flour.
I saw this recipe today while scrolling Instagram and had to try it! I already had all of the ingredients and just had to get a zucchini. I subbed in vegetable oil and brown sugar. I used about a 1/4 more oil than the recipe called for as it seemed a little dry and just a little bit of water. I was wary when I put it in the oven because I could see the zucchini through the batter but I cooked it right to 32 minutes and it came out beautifully! Cannot taste the zucchini at all!!! Will make again 10/10
Yay I’m so glad you found the recipe and tried it today. Glad to hear you loved it!! Thank you for sharing 🙂
The chocolate chips I add always melt and even become burned parts of the brownie when placed into the oven. Is there a secret I can do? Should I freeze them prior to placing them in the oven! How do people maintain them to be chunky in their brownies!
Oh that’s so interesting. I’ve never had that happen before. Can you tell me the brand and type of chocolate chips you use? I usually buy “baking” chocolate chips that are specifically meant for heating so they take a while to melt.
I typically buy Nestle Toll House: Real Milk Chocolate Chip Morsels (Link Below) Which baking chocolate chips do you recommend I should get?
https://www.target.com/p/nestle-toll-house-real-milk-chocolate-chip-morsels-11-5oz/-/A-13055859?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=1027027&ds_rl=1246978&ds_rl=1248099&gclid=EAIaIQobChMI2O61uuHe6QIVCLLICh09mwxlEAYYAyABEgK04fD_BwE&gclsrc=aw.ds
Thank you so much for notifying me.
That’s actually perfect. I’m not sure why they are melting so quickly. Make sure to fold them in last and sprinkle some extras on top.
A keeper recipe!
Awesome!!
Salaam Yumna, your zucchini brownies were the bomb and packed in so much flavor. I’m usually a box brownie kinda girl but decided to give these a shot after trying the delicious chocolate zucchini bread. They are amazing. I will definitely make them again. Thank you!
I’m so glad to hear that. Thank you!!
I’m new to cooking and trying to find healthy alternatives to some of my favorite foods. Tonight, I tried your Cauliflower Alfredo recipe with the Zucchini Brownies for dessert. They were amazing!! Thank you for sharing your awesome recipes!!
So happy to hear that!! Thank you!
Thank you for the recipe. I really appreciate it, and the taste is so amazing. The whole family enjoyed it!
So happy to hear that!! Thank you!
I must say a big thank you to you!
You see, in our household there are 2 universal truths: I cannot bake and my husband abhors zucchini.
We braved the elements and lo and behold, your zucchini brownies were a huge, delicious success!
Haha, that’s so awesome! Thank you so much for sharing!!
? they turned out so nice and delicious ?
Yay! So glad to hear it. Thank you!
Can you use coconut or brown sugar?
Yes you can!
Just perfect! My 8 year old daughter literally inhaled a whole piece praising how good it is… then I told her about the zucchini…. she wasn’t impressed with me not telling her but then she begged for another piece ???